Chicken Broth with Rice and Shrimp - This version of the ever popular chicken broth with rice originated in Huitzuco, Guerrero, and is from Sylvia Figueroa de Llamas. The accompanying ingredients are what contribute to the flavors of the soup, especially the shrimp (prawns), and each pe
Recipe type: Shrimp, Mexican, Shellfish, Soup, North American, Seafood, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1334.htm

Chicken Stock - This is a light chicken stock that serves as a base for soups, sauces and casseroles. While some people make a stronger stock by adding more vegetables and chicken backs and feet, many prefer it like this, so that the stock remains a subtle backdrop
Recipe type: Soup, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe1344.htm

Chicken Stock - This kitchen staple can be prepared ahead and frozen for up to a month. Homemade stock is a wonderful use of either inexpensive chicken bones or the carcass and remains from a roasted chicken. By making it yourself, you can flavor it to your own tast
Recipe type: Soup, Soups, Stews and Casseroles
http://www.cooking.com/recipes/static/recipe13.htm

Chickpea Soup with Swiss Chard and Tomatoes - Chickpeas and Swiss chard both have an earthy nuttiness that is particularly suited to creating full-flavored vegetarian soups. This soup is brothy; to make a thicker zuppa, put half the cooked vegetables through a food mill fitted with the coarse di
Recipe type: Chard, Vegetables, Legume, Soup, Soups, Stews and Casseroles, Tomatoes
http://www.cooking.com/recipes/static/recipe120.htm

Chilled Cucumber and Dill Soup - Place cucumbers onion, dill and chicken stock in a saucepan. Bring to a boil over moderate heat, turn down to a simmer and cook until soft. Allow to cool then puree in a food processor. Return to saucepan, add cream and reheat slowly. Do not boil. Se
Recipe type: Soup, Soups, Stews and Casseroles, Vegetables
http://www.cooking.com/recipes/static/recipe1258.htm

Chilled Yogurt and Cucumber Soup - Cucumbers should be small and firm, with underdeveloped seeds. Peel thinly and cut into very small dice. Place in a large bowl. Add yogurt, spring onions, mint and olive oil and stir well. Add iced water until soup is a thin cream consistency - amoun
Recipe type: Soup, Soups, Stews and Casseroles, Vegetarian, Yogurt
http://www.cooking.com/recipes/static/recipe1606.htm

Chilled Zucchini Soup - This soup, redolent of the freshness and fragrance of summer, contains the flavors of the Midi, Basil and olive oil, tomatoes and zucchini, bound together with the delicious flavor of garlic, eaten cold, demonstrate the ability of modern French cooki
Recipe type: French, Soup, Zucchini, European, Soups, Stews and Casseroles, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1495.htm

 Classic American Split Pea Soup
Recipe type: Soup
http://www.everylastrecipe.com/recipedisplay-id-340.asp

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Cock-a-Leekie (Chicken and Leek Soup)
Recipe type: Chicken, Leek, Soup, Poultry, Soups, Stews and Casseroles, Vegetarian
http://www.recipezaar.com/recipe/getrecipe.zsp?id=7702

Corn Chowder
Recipe type: Corn, Soup, Soups, Stews and Casseroles
http://www.recipezaar.com/recipe/getrecipe.zsp?id=9718